If you like corn…you will LOVE this. It’s quick, easy and tastes great.
I fix it the way I watched my Nana fix it growing up.
Preparation: 15-20 minutes
Cooking time: 10 minutes
6-8 Ears of FRESH Corn (yellow or white)
1/4 cup of bell pepper
3 slices of bacon
Clean the cob and remove all of the outside and twist your hands around the cob to remove the hair while under water.
Above a round bowl, cut kernels from the cob into the bowl. Make sure you have a sharp knife and don’t go to deep. Start from the pointy side, and cut towards you…if it’s hard to cut…you are probably too deep. Once all the kernels are cut, take the knife and scrape the cob you just cut the kernels off of…take knife and scrape from the round side down into the bowl and do the same for the whole cob. Repeat for each ear of corn.
Chop the bell pepper up and add to the bowl of corn. Note: You can use any kind of bell pepper.
In a medium fry or saute’ pan, fry the bacon until it is crisp and remove it from the pan, drain the bacon. Add the corn from the bowl, into the same pan and stir. Add about 1/4 c of water, season to taste. I use garlic, creole seasoning, and a little pepper, crumble the bacon on top of the corn. Cover and cook for about 10 minutes.
If you like it sweet…and the corn is not naturally sweet, add a pinch of sugar.
Another great, healthy, quick meal that I tried from this book – Everyday Healthy Meals (this link will provide the entire book for you!) I loved Turkey Skillet too! I added a little sesame oil, and a T of shallots with the garlic.
Prep time: 10 minutes, Cook time: 5 minutes
1¼ pounds zucchini (about 3 medium zucchini)
½ teaspoon olive oil
1 tablespoon dried oregano
2 cloves garlic, finely chopped
1 teaspoon grated lemon peel
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
1. Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. 2. Heat oil in a heavy nonstick skillet over medium-high heat.
3. Add oregano and garlic, and sauté for about 2 minutes. 4. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. 5. Mix in Parmesan cheese and pepper. Serve warm.
Does that sound easy or what?
Nutrition information per serving:
Calories 32, Carbohydrate 5 g, Dietary Fiber 2 g,
Protein 2 g, Total Fat 1 g, Saturated Fat 0 g,
Trans Fat 0 g, Cholesterol 1 mg, Sodium 31 mg
Makes 5 servings.
1 cup per serving.
My BFF fixed squash with zucchini and it was excellent…With the leftover squash that had not been cooked I decided to try it her way as best I could. It turned out really well and very quick and simple to do..
Whole Onion (for every 4 or 5 squash)
Preheat the oven to 350 degrees. Shred the cheese – about 1/2 cup depending on the amount of squash. Cut up the squash up about 1/2 inch thick, same for the onions just cut across the whole onion, cut up the garlic. I like a lot of onions with my squash. Cook the bacon just until they are “almost” done and remove from the pan, and cut in big pieces and remove from the pan. Add about a tablespoon of oil. Add the onions and garlic to the same pan and sautee for a few minutes. Add the squash, and bacon, stir everything together. Season with sea salt, freshly ground pepper and a little bit of creole seasoning. Cook no more than a few minutes (not until the squash is soft).
Pour everything into a glass dish, spread the cheese across the top and put in the over. Bake for about 20 minutes.
Note: You can add zucchini, eggplant, or different types of squash and follow the same process. Cut in nice size pieces so they are not mushy.
It will take about 30 minutes or less to prepare this dish…it really could be a meal by itself!